The weather in Illinois gave me one more chance to make a warm, cozy breakfast.
With record heat in Illinois during the month of May, my breakfast is normally yogurt or a toasted english muffin with a bit of peanut butter and honey. Nothing heavy and definitely nothing hot. Yet, I’ve had this recipe sitting around for a while, just waiting to be finalized.
I had the perfect day to make this when the weather took a dip in to cooler temperatures and rain. I wanted something warm and comforting.
Since I made the rhubarb chutney with dates, I’ve had high hopes of making something a sweet rhubarb dish without using regular sugar. Amaranth porridge was the perfect place to start. There is still the bit of tang with the rhubarb but it’s more of a flavor than a sensation. I’ve fallen madly in love with the date/rhubarb combination.
I’ve also had thoughts of adding ginger instead of cinnamon but loved this combination so much that I hated to change it up. Also make sure that when you buy dates, they are seemingly fresh and soft. I’ve had medjool dates that didn’t break down as well because they were older.
Have a wonderful weekend!
Coconut Rhubarb Amaranth Porridge
- 3 cups rhubarb
- 1 tablespoon cinnamon
- 1/2 cup pitted and chopped medjool dates
- 1 1/4 cup coconut milk
- 1/2 cup amaranth
- 1/8 teaspoon salt
- Extra coconut milk and toasted coconut to serve
- Soak Amaranth over night (if possible.)
- Drain and rinse amaranth. Combine with one cup coconut and salt. Bring amaranth to a boil, and reduce to a simmer (all the way to low.) Cover and let simmer for 15 minutes. Remove from heat and let sit for 10 more minutes to thicken amaranth.
- In a separate pot, combine the 3 cups rhubarb, 1/4 cup coconut milk, 1 tablespoon cinnamon, and 1/2 cup dates that have been pitted and roughly chopped. Heat over medium low until rhubarb is cooked and has broken down. Taste and add extra cinnamon if needed.
- Stir rhubarb in to amaranth and serve. Sprinkle with toasted* coconut and extra coconut milk.
by Erin Alderson